Crock-Pot Acorn Squash Soup Recipe
A healthy vegetarian soup featuring acorn squash is perfect for a fall Meatless Monday dinner!
Servings Prep Time
6people 20minutes
Cook Time
4 – 6hours on LOW
Servings Prep Time
6people 20minutes
Cook Time
4 – 6hours on LOW
Ingredients
Instructions
  1. Place wedges of squash into a 6-quart or larger slow cooker.
  2. Add vegetable broth, onion, garlic, thyme and rosemary.
  3. Cover and cook on LOW for 4 to 6 hours or until squash is tender.
  4. Fish squash wedges out of slow cooker and place on a plate and set aside to cool to the touch.
  5. Once squash is cool enough to handle, use a spoon to scoop the flesh out of the skin and add the flesh back into the slow cooker.
  6. Recover and cook an additional 20 to 30 minutes on LOW until the squash is warmed back up.
  7. Puree the soup in the slow cooker with a hand-held immersion blender. Additionally, you can purée in a regular blender, being careful while blending hot liquids.
Recipe Notes

Serve with a nice crusty bread and salad for a filling and nutritious meatless meal. Optionally you may wish to top each bowl with 1 teaspoon heavy whipping cream to add just a smooth touch to the palate.

You are gonna love these!